FORMATION MECHANISM OF FLAVORING COMPOUNDS IN PENAEUS ORIENTALIS
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Fisheries College,Ocean University of Qingdao, 266003

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    Abstract:

    T he volat ile compounds of aqueous muscle ext ract of P. or ientali s by GC..MSD w ere ex amined. The experimental data indicated that some compounds such as alkyl py razine, thiazole, pyridine, indole, dithiazine, t rithiolane and so on had great inf luence upon shrimp f lavor. T he model system was set up by the addit ion of proper compounds, such as Gly, Ala, Arg and IMP. The change of major compounds in the dif ferent systems w as discovered. A comparison of volat ile compounds in w ild praw n w ith those in cultured praw n w as also studied. The result s indicated that the major f lavor precusors of P . or ientali s included free amio acids of Gly ,Ary, Ala and Cys, carbonhydrates and water soluble proteins.

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XUE Chang Hu. FORMATION MECHANISM OF FLAVORING COMPOUNDS IN PENAEUS ORIENTALIS[J]. Journal of Fisheries of China,1997,21(1):

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History
  • Received:May 10,2014
  • Revised:May 10,2014
  • Adopted:May 10,2014
  • Online: May 10,2014
  • Published: